Allemand sauce
Almond Bavarian cream
  ice cream
  pudding.
Almonds To blanch
Amber pudding
Ames cake
Amherst pudding
Anchovy sauce
Angel cake
Apple and Indian pudding
  and rice pudding
  charlotte
  fritters
  ginger
  meringue pudding
  porcupine
  pudding Baked
  pudding Dutch
   souffle
  tapioca pudding
Apple Pickled sweet
Apricot ice cream
Appricots Frozen
Artichokes
Asparagus
  salad
  and salmon salad
  soup
  with cream
Aspic jelly
Bacon dressing for salads
Baking powder
Banana ice cream
Barberry jelly
  ketchup.
Barley stew
Bass
Batter and fruit pudding
Bavarian cream Almond
  Chocolate
  Coffee
  Orange
  Peach
  Pineapple
  Strawberry
Beans
  Baked
Bechamel Sauce
Beef see "Marketing" in Index
  Alamode
  Boiled corned
  Braised
  Cannelon of
  fillet
    à l'Allemande
    a la Hollandaise
    in jelly
    larded
  How to corn
  Macaronied
  olives
  Potted
  roasted with Yorkshire pudding
  roulette
  salad
  steak broiled
  stew
  tongue Braised
    in jelly.
Beets Pickled
Beurre noir
Bills of Fare
  Breakfest
  Children's party
  Dinners for twelve
  Family Dinners.
    Spring
    Summer
    Autumn
    Winter
  Game dinner.
  Supper for fifty
Bird's nest pudding
Biscuit Glacé
Black bean soup
Blackberries Preserved
Black cake
Black-fish
Black pudding.
Blanc-mange
  Chocolate
  made with
    gelatine
    isinglass
    sea moss farina
Blanquette of chicken
  of veal and ham
Blueberries Pickled
Blue-fish
Boiled salad dressing
Boiling meats.
Bombe Glacee
Boned turkey
Border Jelly
  Potato
  Rice
Bouillon
Bouquet Salad
Braising
BREAD
  Brown
  fried for soups
  Graham
  made with dried yeast
  sauce
  Sticks
  Togus
  Yeast
BREAKFAST AND TEA.
  Breaded sausages.
  Cakes Corn
    Flannel
    Gems
    Griddle cakes Graham
      Hominy
      Indian
      Squash
    Hominy drop cakes.
    Sally Lunn
    Snow pan-cakes.
    Waffles
      Indian
      Raised
      Rice
  Canapees
  Chicken cutlets
    in jelly
    livers and bacon
    livers in papillotes
    livers sauté
  Corn pie
  EGGS bruillé
    Creamed
    Dropped
    Hard-boiled
    Omelets
    Poached
    Scotch
    Scrambled
    Soft-boiled
    Spanish
    Stuffed
    sur le plat
  Ham and eggs on toast
  Ham croquettes
  Hominy
  Kidneys à la maitre d'hôtel
    Broiled
    sauté
    Stewed
  Liver and bacon
    Broiled
    Curry of
    fried in crumbs
    sauté
    sauté with piquant sauce
  Lyonnaise tripe
  Meat and potato sandwiches
    fritters
    hash
  Minced veal and eggs
  Muffins
    Corn
    English
    Fried Indian
    Graham
    Hominy
    Raised
    Rice
    Rye
  Mutton rechauffé
  Oat meal
  Strawberry short-cake
  Vegetable hash
  Welch rare-bit
Brier Hill dessert
Broiling meats
Broth Scotch
Brown bread
Brown broad ice cream
Butter sauce
Cabbage
  Minced
  salad
Cabinet pudding
Café au lait
CAKE
  Ames
  Angel
  Black
  Caramel frosting for
  Chocolate
    eclairs
    icing
  Composition
  Cookies
  Corn
    Raised
    Thin
  Demon
  Dominoes
  Éclairs
  Federal
  Frosting for
  Gingerbread Canada
    Fairy
    Hard
    Soft
  Gold
  Golden frosting for
  Hermits
  Jelly roll
  Jumbles
  Lady-fingers
  Lady's
  Loaf
  Marking in gold
  Molasses pound
  Nut
  Orange
  Plum kneaded
  Queen's
  Railroad
  Regatta
  Ribbon
  Rice
  Seed cakes
  Shrewsbury cakes
  Silver
  Snow-flake
  Sponge
    drops
    for charlotte russe
    rusks
  Sunshine
  Taylor
  Vanilla eclairs
  Viennois
  Wedding
  White fruit
Calf's foot jelly
Canapees
Caper sauce
Caramel
  frosting
  ice cream
CARE OF FOOD
Cauliflower
  Escaloped
  Pickled
  salad
  with cream sauce
Celery
  salad
  sauce
  soap
  stewed in stock
  with cream sauce
Champagne sauce
Charlotte russe
Chartreuse of chicken
  of chicken and macaroni
  of oysters
  of vegetables and game
Cheese soufflé
  soup
Cherries Preserved
Chestnut sauce
Chickens
  à la matelote
  à la reine
  à la Tartare
  Blanquette of
  Broiled
  Chartreuse of
  chaud-froid
  croquettes
  curry
  cutlets
  fillets
  force-meat
  Fried
  fritters
  in jelly
  livers and bacon
      in papillotes
      sauté
  patties
  pie
  pillau
  Potted
  quenelles
  Roasted
  salad
  soufflé
  stew with dumplings
  Vol-au-vent of
Chicory
Chocolate
  Bavarian cream
  "blanc" mange
  cake
  éclairs
  ice cream
  icing
  pie
  pudding
  soufflé
  To scrape
  whips
Chops Broiled mutton
Chowder Corn
  Fish
Cider apple jelly
Cider jelly
Clam fritters
Clams
Cocoa
  To make
Cocoanut ice cream
Cod
  in purée of potatoes
  Matelote of
  To cook salt
  with lobster sauce Boiled
Coffee
  Boiled
  Café au lait
  Filtered
  Steamed
  Vienna
Coffee Bavarian cream
  ice cream
  jelly
Composition cake
Consommé
Consommé à la royal
Cookies
Corn
  cake
  chowder
  oysters
  pie
  pudding
  soup
Court-bouillon
Crab-apple jelly
Crab-apples Preserved
Crabs
Cream à la Versailles
  fritters
  méringue
  of barley soup
  of celery soup
  of rice soup
  of tartar
  salad dressing
  sauces
  To whip
Croquettes Chicken
  Lobster
  Oyster
  Potato
  Rice
  Rice and meat
  Royal
  Salmon
  Shad roe
Crôustade Oyster
  To make a
Crumbs To fry (under Bread Sauce)
Crust patties
Cucumber salad
Cucumbers
  Pickled
Currant jelly
  jelly sauce
  sherbet
Currants English
  Preserved
  Spiced
Curry of chicken
  of lobster
  of veal
Cusk
  à la crème
Custard soufflé
Custards Soft
  Soft caramel
Cutlets à la duchesse
  Game à la royale
  Lobster
  Mutton
  served in papillotes
  Veal
Damsons Preserved
Dandelions
Danish pudding
Date pudding
Demon cake
DESSERT.
  Apple charlotte
  Bavarian creams
  Biscuit Glacé
  Blanc-mange
  Bombe Glacée
  Brier Hill Dessert
  Charlotte russe
  Chocolate whips
  Cream à la versailles
  Cream méringues
  Fanchonettes
  Frozen apricots
    peaches
    pudding
    raspberries
    strawberries
  Fruit Glacé
  Gâteau St. Honoré
  Glacé Méringue
  Ice Cream
  Jellies
  Kisses
  Kiss wafers
  Nesselrode pudding
  Richmond maids of honor
  Royal cream
  Sherbets
  Soft custards
  Soufflé Chocolate
    Omelet à la crème
    Omelet à la poête
    Orange
    Surprise
  Sponges
Directions for freezing
Dominos
Down East pudding
Dressings for salads
DRINKS
  Chocolate
  Cocoa
  Coffee
  Lemonade
  Shells
  Tea
Duchess soup
Duck
  Roasted
Dumplings
Éclairs
  Chocolate
  Vanilla
ECONOMICAL DISHES.
  Barley stew
  Beef stew
  Calf's liver Braised
  Cold meats with purée of potato
  Curry of cold meats
  Dumplings
  Escaloped meat
  Shepherd's pies
Eels
  à la Tartare
  Stewed
Egg balls for soups
  plant Fried
  sauce
EGGS brouillé
  Creamed
  Dropped
  Hard-boiled
  Omelets
  Poached
  Scotch
  Scrambled
  Soft-boiled
  Spanish
  Stuffed
  sur la plat
Endive
English currants To clean
ENTREES.
  Alamode beef
  Beef olives
  Beef roulette
  Blanquette of chicken
     of veal and ham
  Braised tongue
  Cannelon of beef
  Chartreuse of chicken
     of chicken and macaroni
     of vegetable and game
  Cheese soufflé
  Chicken chaud-froid
     Curry of
     fillet Braised
     Fried
     in jelly
     pie
     pillau
     quenelles
     soufflé
  Cold game pie
  Croquettes
  Crôustade To make a
  Cutlets
  Escaloped tongue
  Fillets
  Fricandelles of veal
  Fritters
  Galatine of turkey
    of veal
  Lambs' tongues in jelly
  Macaronied beef
  Ox-tails
  Pancakes
  Pasties of game and poultry
  Pâté de fois gras
  Patties
  Potato border
  Ragouts of mutton and veal
  Rice border
  Rissoles
  Salmis of game
  Stewed lambs' tongues
  Stewed steak with oysters
  Sweetbreads
  Tongue in jelly
  Veal Curry of
    olives
    quenelles
  Vol-au-vents
Eve's pudding
Fanchonettes
Federal cake
Fig ice cream
  pudding
Fillet of beef
  of chicken
  of tongue
  of veal
  To remove a
FISH
  See "Marketing" in Index.
  à la vinaigrette
  au gratin
  Baked
  balls
  Boiled
    cod with lobster sauce
    Court-bouillon
    haddock with lobster sauce
  Broiled
    halibut
  chowder
  Crabs
  Cusk à la crème
  Eels
  Escaloped
  force-meat
  Fried
  Lobsters
  Matelots of cod
  Oysters
  salad
  Salmon
  Salt cod in purée of potato
    To cook
  Salt fish soufflé
    with dropped eggs
  Sauces for
  Smelts
  Stewed
  Terrapins stewed
  Turbot à la crème
Flannel cakes
Flemish sauce
Flounders
Flour

FOOD CARE OF
Force-meat Chicken
  Fish
  for game
  Ham
  Veal
Fowl
  Boiled with macaroni
  with pork
French dressing for salads
  paste for soups
Fricandeau of veal
Fricandelles of veal
Fritters Apple
  Batter for
  Chicken
  Clam
  Cream
  Fruit
  Meat
  Oyster
  Potato
Frosting
  Caramel
  Chocolate
  Golden
Frozen
  apricots
  cabinet puddings
  peaches
  pudding
  raspberries
  strawberries
Fruit cake White
Fruit glacé
Frying
GAME
  cutlets à la royale
  Force-meat for
  Goose roasted
  Grouse larded
  Partridges larded
  pie
  Pigeons broiled
    in jelly
    potted
  Quail broiled
    larded
  Rabbit Curry of
    roasted
  Salmis of
  Small birds broiled
    roasted
  Venison Roast leg of
    Saddle of
Garnishes.
  Jelly border
  Lemon points
  Marinade Cold
  Marinade for fish
Gâteau St. Honoré
Geese
Gems
German puffs
Giblet soup
Gingerbread Canada
  Fairy
  Hard
  Soft
Glacé méringue
Glaze
Gold cake
Golden frosting
Goose Roasted
Graham
  bread
  muffins
Grape jelly
Grapes Preserved
Green turtle soup
Griddle-cakes
  Graham
  Hominy
  Indian
  Squash
GROCERIES
  Baking powder
  Cracked wheat
  Cream of tartar
  English currants
  Flour
  Graham
  Hominy
  Meal Indian
    Oat
    Rye
    Raisins
    Soda
    Spices
    Sugar
    Sundries
Grouse
  soup
  larded
Haddock
  with lobster sauce
Halibut
  Broiled
  with maître d'hôtel butter
Ham and eggs on toast
  Blanquette of veal and
  Boiled
  croquettes
  force-meat
  Potted
  Roasted
Haricot of ox-tails
Hash
Hearts
Herbs sauce
  Sweet
  To make a bouquet of
Hermits
Hollandaise sauce
Hominy
  drop cakes
  muffins
Hot cabbage sald
How to blanch almonds
  to boil sugar
  to braise
  to clean and truss poultry
  to clean English currants
  to corn beef
  to fry
  to fry crumbs (under Bread Sauce)
  to fry parsley
  to get onion juice
  to lard
  to make a bouquet of sweet herbs
  to make and use a pastry bag
  to make paper cases
  to make spinach green
  to open lobsters
  to remove jellies and creams from moulds
  to scrape chocolate
  to serve
  to stew
  to use the salamander
  to whip cream
Ice cream
  Almond
  Apricot
  Banana
  Brown bread
  Caramel
  Chocolate
  Cocoanut
  Coffee
  Directions for freezing
  Fig
  Lemon
  Macaroon
  Orange
  Peach
  Pineapple
  Pistachio
  Raspberry
  Strawberry
  Vanilla
  Walnut
Icing Chocolate
Indian and apple pudding
  meal
  pudding Delicate
Irish stew
Jelly
  Aspic
  Barberry
  border
  Calf's foot
  Cider
  Cider apple
  Coffee
  Crab-apple
  Currant
  Grape
  Lemon
  Orange
  Pineapple
  roll
  Strawberry
  Wine
Jenny Lind pudding
Jumbles
Ketchup Barberry
  Tomato
Kidneys
  à la maître d'hôtel
  Broiled
  sauté
  Stewed
Kisses
Kiss wafers

VEAL
  and ham Blanquette of
  Curry of
  cutlets with white sauce
  force-meat
  Fricandeau of
  Fricandelles of
  Galatine of
  Marbled
  olives
  patties
  quenelles
  Ragout of
  Roasted fillet of
VEGETABLES
  See "Marketing" in Index.
  Asparagus with cream
  Baked beans
  Cabbage Minced
  Cauliflowers
  Celery
  Corn oysters
    pudding
  Egg plant Fried
  Green peas à la française
  Macaroni
  Okra
  Onions
  Parsnips
  Pickled beets
  Potatoes
  Rice Boiled
  salad
  soup
  Spinach
  Time table for cooking
  Tomatoes
Viennese cakes
Venison
  Roast leg of
  Saddle of
Vinaigrette sauce
Vol-au-vent of chicken
  of lobster
  of oysters
  of salmon
  of sweetbreads
Waffles
  Indian
  Raised
  Rice
Walnut ice cream
Weak-fish
Wedding cake
Welch rare-bits
Wheat Cracked
White-fish
White fruit cake
  sauces.
Whortleberries
Wine jelly
Woodcock
Yacht oyster soup
Yeast
  bread
Yorkshire pudding

SAUCES
  Meat and fish
    Allemande
    Anchovy
    Bechamel
    Beurre noir
    Bread
    Brown
    Butter
    Caper
    Celery
    Champagne
    Chestnut
    Cream
    Cream Bechamel
    Currant jelly
    Curry
    Egg
    Fine herbs
    Flemish
    Hollandaise
    Lobster
    Maître d'hôtel butter
      sauce
    Mushroom Brown
      White
    Mustard
    Olive
    Oyster
    Piquant
    Polish
    Port wine
    Robert
    Shrimp
    Supreme
    Tartare
    Tomato
    Vinaigrette
    White
  Pudding
    Apricot
    Caramel
    Cream
    Creamy
    Foaming
    German
    Lemon
    Molasses
    Quince
    Rich wine
    Vanilla
Sausages
  Breaded
Scallops
Scotch broth
Scotch roll
Seed cakes
Serving Hints on
Shad
Shad roe croquettes
  salad
Shell beans
Shells
Shepherd's pies
Sherbet
  Currant
  Lemon
  Orange
  Pineapple
  Raspberry
  Strawberry
Shrewsbury cakes
Shrimp
  sauce
Silver cake
Smelts
  à la Tartare
  as a garnish
  Potted
Snow-flake cake
Snow pancakes
Soda
SOUPS
  Asparagus
  Black bean
  Bouillon
  Cheese
  Consommé
  Consommé à la royal
  Corn
  Corn chowder
  Cream of barley
    of celery
    of rice
  Duchess
  Egg balls for
  Fish chowder
  French paste for
  Fried bread for
  Giblet
  Glaze for
  Green pea
  Green turtle
  Grouse
  Lobster with milk
    with stock
  Meg Merrillies'
  Mixed stock
  Mock bisque
  Mulligatawny
  Okra
  Onion
  Philadelphia clam
  Potage à la reine
  Potato
  Pumpkin
  Scotch broth
  Spring
  Spring and Summer
  Stock for clear
  Tapioca cream
  Thick vegetable
  Tomato
  White stock
  Yacht oyster
Sour cream dressing
Spices
Spinach
  green To make
  Minced
Spongecake
  for charlotte russe
  drops
  rusks
Sponges
  Lemon
  Orange
  Peach
  Pineapple
  Strawberry
Spring soup
Spring and Summer soup
Squabs
Squash
  biscuit
  pie
Squashes when in season
Steak stewed with oysters
Steaks
  Broiling
Stew Beef
  Irish
Stewing
Sticks
Stock for clear soups
  Mixed
  Remarks on
  White
Stoves and ranges
Strawberry Bavarian cream
  ice cream
  jam
  jelly
  sherbet
  short-cake
  sponge
Strawberries
  Frozen
  Preserved
Sturgeon
Sugar
  To boil
Sunshine cake
Supreme sauce
Surprise soufflé
Sweetbreads
  Breaded
  Broiled
  in paper cases
  larded and baked
  sauté
  To clean
  Vol-au-vent of
Sweet herbs
  To make a bouquet of
Sweet potatoes
Sweet potato pie
Swiss pudding
Sword-fish
Tapioca cream soup
  pudding Cold
Tartar sauce
Tautog
Taylor cake
Tea
Terrapin
  Stewed
Toad in the hole
Togus bread
Tomato ketchup
  salad
  sauce
  soup
Tomatoes
  Broiled
  Escaloped
  Fried
  Pickled
  Stuffed
  Sweet
  To peel
Tongue
  Boiled
  Braised
  Escaloped
  Fillets of
  in jelly
  Potted
  Stewed
Tripe Lyonnaise
Turbot
  à la crème
Turkeys
Turkey Boiled
  Boned
  Galatine of
  Roasted
Utensils Kitchen
Vanilla éclairs
  ice cream